This recipe for My Best Chili is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.
I bet you’re guessing you’re on the wrong website right now…right?? 😁 Chili is not usually the typical fare that you see around here. But, little known to most, I have delicious savory recipes lurking in the back of my recipe archives, just waiting to be discovered and devoured by you.
I posted the recipe for my “best chili” way back in December of 2010. I shared more savory recipes back then, and because I was a new blogger, my pictures could only be described as terrible.
I’ve made this recipe so many times over the years since then. So many of you have told me that it’s become a staple meal in your house as well. Since we’re heading firmly into cold soup season, it was time to finally update the photos to be reflective of how dang good this recipe is.
My overzealous, newly-blogging self named this the “best” chili, but I know how subjective that is based on the person. So I’m calling it my best chili because for me it’s perfect…but we all have different tastes. Like…I’m a spice wimp, so be sure to increase the amount of chili powder if you want more kick.
HOWEVER, my best is apparently the same as the best for a lot of you, because this recipe gets RAVE reviews. You guys have won chili cook-offs with it, had your chili-hating kids love it, and made XL batches to keep in the freezer all winter long. Just scroll through the comments to see how many people love this one.
What makes this Best Chili the best?!
I think (and many of you agree) that this is the best chili because…
- It has a rich and flavorful tomato base.
- The ground beef, Italian sausage, and BACON add so much flavor!
- We add bulk with pinto and black beans.
- It has a TON of spices – not too many to be overwhelming, but just enough to add a TON of flavor.
- It’s flavorful, warming, easy, and delicious.
The best kind of meal, right?
It’s thick and hearty, and seriously soul-warming. I always go for a sprinkle of cheese on top, too. You could add a little sour cream and/or avocado. Oooh…or serve it with cornbread, which makes pretty much the perfect meal for any chilly day, especially game day!
I always try to let this cook for as long as I can. Let it simmer for 2 hours, at least. At 2 hours, you’ll have an AWESOME chili. But with chili, I always think that low and slow is the way to go to get the thickest & most flavorful result. It’s great the day of, and I think the leftovers are even better because it gives a little time for the flavors to meld and get even bolder.
I hope that you’ll love my favorite best chili recipe and that it will help warm your soul a bit in this cooler weather! Enjoy :)
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My Best Chili
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeIngredients
- 2 pounds ground beef (I used leaner beef with 5% fat)
- 1 pound bulk Italian sausage (mild, casings removed)
- ½ pound bacon
- 2 (15 oz) cans kidney beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can black beans, drained
- 2 (28 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 large yellow onion (chopped)
- 1 red bell pepper (seeded and chopped)
- 2 cups beef stock (see Notes)
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce (make sure to find gluten-free if necessary, or leave it out)
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
- To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
- Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
Notes
I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn’t matter to you!
- Category: Soup
- Cuisine: American
Want more chili?!
If you don’t like beans or just want a beanless chili recipe, try my PALEO CHILI!
If you’re looking for a vegan recipe, try my WHITE BEAN VEGAN CHILI!
New York City Girl Expat in Tokyo says
Oh isn’t chili just the best? The cornbread looks delish….nothing is more comforting than a nice bowl of chili, and southern corn bread.
Angie says
This was really good. Thank you
Rachel says
So glad you enjoyed it! Thanks for the feedback :)
Katie says
Came across this on Pinterest and wondering how many adults the recipe will serve? Will I need to double it for 10 adults? Thank you in advance!
Rachel says
Hi Katie, depends on the serving sizes. It goes make a pretty big batch, but if you have some big eaters, you maybe want to make 1.5x the recipe or even double it. The leftovers are delicious too, so a big batch isn’t a bad thing :)
Kristen says
Are you able to put it in a crock pot?
★★★★★
Rachel says
Yes you can definitely make it in the crockpot, just cook the meat and veggies first before transferring to let it simmer and cook.
Marggie says
Which veggies do you cook first? Gonna make tonight and do it in my crock pot, also should I put it on high or medium o, my crock pot?
Rachel says
Hi Margie, I’ve actually never made it in the crock pot, but it depends on how long you want to cook it. It could probably be done in about 4 hours on high, or about 6-8 hours on medium/low. I would cook the meat, onion, and peppers before letting it finish cooking in the crockpot. Enjoy!
Olive Harding says
I made this Chil the way it was written down, it was the best Chili! I made white rice and put spoonfuls of Chili over the rice for leftovers the next day. Thank you for the recipe.
★★★★★
Rachel says
So thrilled you’re loving it! Love the idea of serving leftovers with rice, too. Thanks for sharing your feedback, Olive!
Breanna says
Hun can you tell me how many calories,protein, sugar,and saturated fat are in this.
Rachel says
Hi Breanna, you can calculate the macros for this recipe using https://happyforks.com/analyzer!
Susan Day says
This was so good that the family begged me to make it again right away. I suspect it will be our go to chili recipe from now on.
★★★★★
Rachel says
I’m so happy to hear that, Susan! Thanks for letting me know it was a hit with your family :)
Scott says
I loved you on The Partridge Family!!
★★★★★
Marissa Perkins says
I had been trying to perfect my chilli recipe for years and this one helped me accomplish that!! I didn’t use the sausage or bacon and substituted the beef for turkey and it still was the best chilli I ever made! Thank you for sharing!! My family loved it!
★★★★★
Rachel says
So thrilled to hear it’s the best you’ve had, even with the changes! Thanks for the feedback, Marissa.
Megan says
Made this yesterday with my Dad! It was the best chili we’ve ever had. Thank you for sharing this recipe with us!
Rachel says
So thrilled you and your dad are enjoying it, Megan!! Thanks for the feedback :)
Dan Minteer says
Rachel, I made your chili today. It IS the best! We love it.
Your website is fabulous. I plan to try more recipes.
David says
Sounds delish…
Gayle @ Pumpkin 'N Spice says
Chili is one of my favorite dishes to make when the weather get cooler. It’s such perfect comfort food. This looks SO good, Rachel! I love how hearty and full of flavor it is. Definitely my kind of meal!
Ashley says
Isn’t it amazing to see how far our photography has come over the years??? Crazy! It always blows my mind. ANYWAY! I love chili during the cooler weather and this sounds fantastic!
Rachel says
Haha it always makes me cringe to see my earliest photos, but I can’t delete them entirely because I’m nostalgic about them! So funny. Thanks so much, Ashley :)
Amanda says
I’ve got my scarf on and I’m ready for cold weather comfort food like this! I’ve never had bacon in chili before. This is something. I need to experience!
Rachel says
It is SO good, Amanda! You’ll never go back :) thanks so much!
Laura @ Laura's Culinary Adventures says
Yum! So hearty and perfect for fall!
Jessica @ A Kitchen Addiction says
This chili looks perfect for a cool fall evening!
Natasha @ Salt and Lavender says
My husband would LOVE this. Believe it or not, I’ve never made chili. I really need to make him one hahaha. I guess it just never really appealed to me even though I am a total carnivore and like everything in it (love beans too!). I’m just weird, I guess. Anyway, yours looks fabulous. Sharing!
Rachel says
You need to make chili!! It’s so good and when you make it yourself, you can totally customize the spices to your preferences. Thanks so much, Natasha.
Bonny says
Where’s thr recipe who ever pit thisbon Pinterest only put the comments there’s no recipe
Rachel says
What do you mean? The recipe is in the post, about halfway down the page, above the comments. The recipe would not be on Pinterest.
April says
I had the same problem. The Recipe IS on Pinterest, that’s where I found it. But when you click visit it takes you to the comments and you have to scroll ALL the way up to see the recipe. In case anyone else is having trouble that’s how I found it :)
Rachel says
Hi April – thanks for sharing this. Sometimes people will pin after they leave a comment, and when that happens the URL adds a little tag that will take people who use that URL (via pinterest) right to the comment. Glad you figured it out! :)
Mary Ann | The Beach House Kitchen says
Chili is a regular staple at our house during the fall Rachel. Perfect for football season! Can’t wait to try your recipe!
Rachel says
I love making it during the fall, too Mary Ann! It’s the perfect leftover food :) Thanks so much.
Jessica says
This recipe was a hit! We have a chili cook off every year at our church Halloween party, I only made the dish to be sure we had enough chili for all who came, I wasn’t really competing but I won the cook off! Well, your recipe won. There were about 20 entries, and some of the contestants have been competing for years! I told everyone I follow a recipe very well hehe. Thank you for sharing your talent! This is a recipe that will go into my regular cold weather rotation. And I’ll add your hashtag to my pic of the trophy on facebook.
Rachel says
Wow!!! That makes me so happy to hear, Jessica :) thanks so much for taking the time to let me know. It’s been a favorite of mine for years, so I’m happy to hear others appreciate it too. Can’t wait to see the trophy pic!
Rosie Duu says
Made this last night! It was amazing! I usually used a chili mix but decided to try something new. My hubby loves my chili but he really love this recipe! Thanks for sharing I will use you recipe from now own!!!! This one is a keeper!!!
Rachel says
Thank you SO much for your feedback, Rosie! I’m so happy that you and your husband loved it. It’s a keeper in my house, too! :)
Amy says
This looks delicious! Going to start it now and I can’t wait to taste it!
Rachel says
Hope you love it, Amy!
Britt says
Is there a way to use this recipe but in a crackpot? Like browning the meat beforehand?
Rachel says
Good idea, Britt! I’ve never made it that way, but you definitely can. I would cook the bacon and brown all the meat and then add them into the slow cooker with all the rest of the ingredients. Cook on high for about 4 hours, or low for 6-8 hours. If you try making it in the slow cooker, I’d love to hear how it goes! Enjoy :)
Ellen says
I made this for a chili cook-off AND WON! Thank you. I would certainly recommend using “Better than bullion” for the beef stock. I also used red chili pepper from India which gave it quite a bit of heat, but not over bearing.
Rachel says
Woohoo! Congrats on your win, and thanks for stopping by to let me know :) I love this recipe, and I’m so glad you’re loving it too!
Katie says
Oh…my…goodness. This chili is delicious! So many layers of amazing flavors. A few personal edits: I used hot sausage rather than mild, 1 can of IPA beer with the 1 cup of beef stock, and I added approx. 8oz of tomato sauce. I’ve always loathed making chili because I never succeeded in making it exciting, but I can’t wait to share with our guests were hosting tomorrow! You ROCK, Rachel!! THANK YOU THANK YOU THANK YOU
Rachel says
SO happy to hear you love it, Katie! Your changes sound delicious, and I’m so glad you’re excited to serve it. I hope all your guests love it as well! You are so very welcome.
Michelle says
YUM!!! made this last night and it was truly amazing! the meat combo makes it so flavorful. i served it with grated cheddar cheese and garlic toast. i didn’t have a good chili recipe in my box yet, so this one is here to stay!! hubby loved it too :)
Rachel says
I’m so happy to hear that you and your husband loved this chili recipe, Michelle! It’s my favorite :) sounds delicious with the cheddar and garlic toast, too. Thanks so much for taking the time to share your feedback!
Bailey says
This was the best chili I’ve ever had! It was my first time making any sort of chili, and it was delicious! My husband is a huge chili fan, and he said it was the best HE’D ever had!
I’m adding it to the meal list this week! Thanks for sharing!
Rachel says
That makes me so happy to hear, Bailey! You’re making me crave another batch :) thanks for the feedback!
Katie @ Gettin' My Healthy On says
This is the chili recipe I’ve been searching for! My husband is very particular about chili, so I’ve been trying to find a go-to recipe for the future. I made a variation of this last night (I had to sub / exclude a few ingredients based on what I had), and it definitely did not disappoint. I think your claim of “Best” chili is spot-on. ;) Thank you for sharing!
Rachel says
Yay I’m so happy to hear that it was a hit, Katie!! Thanks so much for sharing your feedback with me.
Amy says
I think I may have just screwed this up. I just made it so it’s simmering. However, I was following the recipe for the beef cubes and added a cup of water per cube! So I put in 4 cups of that. Is there anything I could add or maybe pull out the water, so as not to destroy the recipe?
Rachel says
Hi Amy – sorry I’m just seeing this, I’ve been out of town without internet. I hope it turned out okay!
Tracy Douglas says
Made Best chili recipe today for the game, we enjoy more “heat” so added red pepper flakes, amped up the chili seasoning and added Pleasoning Bloody Mary seasoning!! Cornbread on the side of course!! Oh and crockpot for the game this afternoon, delish!!
Rachel says
So glad to hear you enjoyed it Tracy!! :) Thanks so much for sharing your feedback.
Cynthia says
I love chili but mine never turns out very good. Tried this recipe Sunday. Really delicious! Definitely will be the only way I make it from now on! Thank you for sharing!
Rachel says
Awesome, I’m so thrilled to hear that Cynthia!! Thanks for sharing :)
Lau says
Hi! The recipe seems pretty delicious, but I don’t know if I messed up :( so…. I used the chili powder but it was from India, full 3 TABLESPOONS, and wow! It waaaayyy spicy, delicious, but not eatable… My question Rachel… Do you use like ready made “chili” as for the stew ready made (like taco mix) product or raw chili? In the case I can use the raw chili, maybe it should have been 3 Teaspoon instead? Help please! :) thanks!
Rachel says
Hi Lau – I used a chili powder that’s from the bottle, not a packet, but it’s not pure powder from a chili pepper, it’s more of a spice blend. That’s what is generally referred to as chili powder here. A true chili powder (like cayenne powder, or what you used) would definitely make it much too spicy for my tastes at least. In my Paleo version, I only used 3/4 teaspoon of cayenne powder. That definitely seems to be the difference. Sorry for not specifying – I would start with about 3/4 teaspoon of your chili powder and add more to taste depending on how spicy you like it. Hope this helps! You also may want to refer to my Paleo Chili recipe and use the spices listed there instead, so you get all the flavor. Let me know if you have any other questions.
Molly says
THIS chili! It’s one of the best recipes I have ever tried. Kids and adults alike rave about it. Thank you!!!
Rachel says
I’m SO happy to hear that, Molly! So glad it’s been a hit.
Lynn says
This is definitely a keeper recipe! I have made this several times now and it is the best chili our family has ever had!
Rachel says
So thrilled to hear your family is loving it, Lynn! Thanks for your feedback.
Ashley says
What type of beer did you use?
Rachel says
Hi Ashley, I just use whatever is in the fridge! Broth can also be subbed for the beer if you don’t have any on hand.
Sam says
Oh my! I don’t do comments, but this time I can’t resist. This chili is going to haunt me in my dreams! I made it yesterday and made a point of following the recipe carefully (not my strong suit) and today we dived into this delicious meal. Loved it. Hubby to be went for seconds and well, I did too actually. I’m on a diet and you’re definitely not helping. O well, we all need to eat, right! I plan to make a huge batch for our family get-together next week, just to show off a bit.
Thanks for sharing your recipe! Greatings, all the way from the Netherlands :)
Rachel says
Thanks so much for your kind words, Sam! So thrilled to hear you’re loving it, and I hope your family all loves it next week :) thank you so very much for your feedback!!
Sam says
They all went for seconds and thirds, some even fourths This is definitely going to be my go to party recipe!
Rachel says
So glad to hear it, Sam!!
Sierra says
Do I have to drain the diced tomatoes before adding them?
Rachel says
Nope, just add them as is!
Lacie says
This is probably going to sound like such a noob question, but where do you get bulk Italian sausage? Is this link sausage you have to cut up?
Rachel says
Hi Lacie, yes I just get a lb. pack of sausage from the meat section and then remove the casings for this recipe. Hope this helps!
David says
Made this and it was excellent. I made some modifications based on ingredients on hand and added more cayenne to my taste, but great base recipe.
Rachel says
So glad you enjoyed it David! Thanks for your feedback.
Marie Caudill says
How long can you keep this chili in refrigerator
Rachel says
It will probably last about 3-5 days in the fridge, or up to a year in the freezer!
Daisy says
I made it. First time I made it without the chili package from the store. Loved it. A keeper.
★★★★★
Rachel says
So thrilled to hear that Daisy!
Sherry Wolfe says
This was a big hit at our house yesterday!! Thank you for sharing.
★★★★★
Rachel says
So thrilled to hear it, Sherry!
Lew Bryson says
I didn’t use your recipe, just took a look and compared it to the one I’ve developed over 30 years of making chili…pretty darned close! I’ll be trying that basil thing, never thought of that. I wanted to suggest something that I found made a big difference in flavor. When I cook the meat, and the fat renders, heat the pot and tilt it, shoving all the meat to one side as much as possible and letting the liquid pool on one side. Remove the liquid (I use a metal basting bulb; I’ve also used a spoon) and put it in a smooth-sided mug or a pyrex measuring cup. Put it in the freezer. After half an hour, you can peel off the congealed fat from the top and discard it. What’s left is concentrated flavor: meat gelatin, spices, browning, and just goodness. Add that back in, and it gives the chili an extra dose of richness. Been doing this about ten years now, and we can tell the difference. Try it!
★★★★★
Rachel says
Wow, such a compliment to hear that from such a seasoned chili chef! :) That does sound like an amazing trick – I’ll definitely be giving that one a try next time I make this recipe. Thanks for your words of wisdom, Lew!
Amelia says
Wow, what a great tip! I am making today and will definitely try that.
Latasha Ibi says
I made it and it is absolutely delicious… thank you
★★★★★
Rachel says
So happy to hear you’re enjoying it Latasha!
Laura says
I love this chili and it isn’t even done yet! I followed the directions all the way through except for the beer directions. I don’t drink but love cooking with it so I had a guy pick out a good bottle of beer I could add to it. He picked out a bourbon aged stout beer and I added the whole bottle with enough water to measure the 2 cups. I then added 3 teaspoons of beef base. I also added a couple of squares of very dark chocolate to the mixture. It’s only cooked for an hour and it’s already amazing! This might turn out to be my very favorite chili! Thanks for the recipe!
★★★★★
Rachel says
So thrilled to hear you’re loving it, your changes sound amazingly delicious! I hope you enjoy every bite :) thanks for the feedback, Laura.
Kacie says
Oh. My. Goodness! First time making home made chili. We basically followed this to a T, we just cooked the meat and veggies first and put all remaining ingredients in the crockpot instead of stock pot (we didn’t have one large enough), and we used *jalapeno bacon* from the meat department instead of normal bacon. SO YUMMY! Thank you for the recipe!
★★★★★
Rachel says
So thrilled to hear you enjoyed it! Thanks for your feedback Kacie :)
ann says
I made this in a crockpot last year abd brought it to work one snowy day now im k.own as chilli mamma. And asked to do it every time it snows. Its our confort food. Thank you.
★★★★★
Rachel says
So thrilled to hear it’s become a tradition for you, what a lucky group of coworkers you have! Thanks so much for your feedback, I’m so happy to hear you love it.
Becca Ann says
Wondering your thoughts on making this ahead of time and freezing it? Thinking of freezing it for our upcoming ski trip!
★★★★★
Rachel says
It freezes and reheats wonderfully! Enjoy :)
Angela says
If you want to leave out the beans do you still use the same amount of diced tomatoes and beef stock? I like them in but my husband only eats his chili the all meat way
Rachel says
I recommend checking out my similar but beanless chili recipe! Here’s the link: http://www.bakerita.com/paleo-chili/
Cynthia says
This recipe is the bomb! I cooked this for the family on last night and they enjoyed it. I did have to make some adjustments with the spices but not much!
★★★★★
Rachel says
So thrilled to hear it was a hit with your family, Cynthia!
Kathleen says
This sounds amazing (like all of your recipes). How would it do in the freezer? Any tips??
Thanks!
Rachel says
Thanks so much Kathleen! I like freezing it flat in freezer bags for the easiest storage. Enjoy!
Brenda says
Made a double batch 1st time I made it. Turned out amazing! 9 people all agreed on 1 thing!!! Thanks!!
★★★★★
Rachel says
So thrilled it was a hit! Thanks for your feedback Brenda.
Wilimena says
It was absolutely THE BEST CHILI I HAVE HAD AND TRULY ENJOYED eating! Thanks
★★★★
Rachel says
Yay so thrilled to hear you’re loving it, Wilimena!!
Michelle G says
This was AMAZING! My husband and I are the usual chili lovers in the house, but BOTH my teenagers absolutely LOVE IT!!! I will be making this again!!! Thank you!!!!
Rachel says
So thrilled to hear it was a hit with the whole family! Thanks Michelle :)
Tracy says
I was looking for something different from my regular chili recipe. This was a really nice change. I used apple wood smoked bacon from our butcher and smoked paprika (along with all your other ingredients), it gave it a nice smoky touch . I made this yesterday and after browning the meats and sautéing the veggies, I put mine in the crock pot and let it cook on low for the afternoon. I really enjoyed it – this has just kicked my regular (boring) chili’s butt!! Thanks for sharing!!
★★★★★
Rachel says
So thrilled to hear that you enjoyed it, Tracy! Always good to switch it up and try new recipes :) adding smoked paprika sounds so good!
Kurt says
I very, very rarely make supper, as my wife does the majority of the cooking. I made this chili tonight and blew her mind! She loved it, the kids loved it — so good! Thank you for sharing.
★★★★★
Rachel says
Such a compliment! So glad this recipe was a hit with the whole family. Thanks for your feedback, Kurt.
Johnny Wackadoodle says
About how many beans are required for this recipe? My can of black beans had 145 beans but my can of pinto only had 124 beans. Can I use whole tomatoes and dice them myself or do I have to use cans of diced tomatoes? The recipe calls for 1 cup beer but I accidentally drank the beer and mistakenly put 1 cup vodka into the sauce. Do you think this will make a difference?
Heather says
Haha! Wackadoodle indeed!
Deborah says
Wow, this chili was excellent! My new go to for sure. I did use the beer/broth combo. The only thing I added was a whole jalapeño while cooking. Everything else’s was by the recipe. The sour cream and cheese was perfect for a little more added flavor. Also very good with out! Thanks again for the recipe!!!
Rachel says
So glad you enjoyed the recipe, Deborah! Thanks so much for your feedback.
JJ says
Hey Rachel , quick question and this may totally sound dumb . Is the parenthesis next to the ingredients like the. Beans the total number of ounces needed or per can ?
Rachel says
Hi JJ, it’s the size of the can you’ll want to use, since can sizes can vary. Hope this helps clarify!
Terri says
Made this last weekend, turned out GREAT! Did not use the bacon, as I did not have any at the time. Great basic chili recipe! Thanks!
★★★★★
Rachel says
So thrilled you enjoyed it, Terri! Thanks for your feedback :)
Heather says
Thanks for this recipe! It’s now MY best chilli, too! It has the perfect amount of kick! I made four batches of it for my birthday party and I fed about 60 people. I had a full-on chilli bar with a large selection of toppings to make it more fun and stretch the chilli even farther. And buns. I’ll be making this again en masse!
★★★★★
Rachel says
How fun to have a chili bar for your birthday – awesome idea! So thrilled to hear that you’re loving it, Heather :) thanks so much for your feedback!
Roxie says
Is 8 servings 8 one cup servings?
Thanks!
★★★★★
Rachel says
Hi Roxie, I don’t have the measurement amount per serving written down anywhere…that’s just how many servings we got out of it. Sorry!
Cathy P Preston says
There are gluten free beers Angry Orchard is just one of several choices have a sister in-law who has to have gluten free stuff, so she is not left out of being able to enjoy what everyone else is having I always turn things gluten free
Megan says
I did this. Fresh basil and oregano instead of dried. Half jar of Arribiata from Trader Joe’s instead of fresh/canned tomatoes and paste. Extra cup water and extra chili powder. No bacon or italian sausage, so I used roast beef in addition to ground beef. Black instead of pinto. I DID add brown sugar AND the two squirts of Sriracha annndd it’s amazing.
★★★★★
Rachel says
So glad you made it work, Megan! Sounds delicious, so happy you enjoyed it. Thanks so much for sharing your feedback.
Malia says
Just made this today and I’m eating now! This chili is amazing!! Thank you so much for this! Would you mind if I share it during one of my YouTube videos? I will give you full credit
★★★★★
Rachel says
Thanks so much, Malia! Glad you’re enjoying it. Sure, you can share the chili please just don’t repost the recipe or anything, and give a link back to my site in the description.
Karina says
I would just like to say, that prep time is not accurate. Took me 2 hours to get everything together.
Good recipe though.
Rachel says
Hi Karina, sorry everything took so long for you – prep time can definitely vary person to person.
Kelly says
Can this be made in a crockpot?
Rachel says
Yes, definitely! I would just follow the first two steps according to the recipe, and then combine that and the rest of the ingredients in a crock pot to finish cooking for 6-8 hours (or quicker if you’re doing it on high). Enjoy!
Lin Day says
I made this the other night and it was amazing. I had to change it a bit because I didn’t have some of the ingredients. I know it’s not fair to do a review when you change the recipe BUT I cannot imagine how it would have turned out if I had ALL the ingredients. Didn’t have any sausage or bacon and only had pinto and great northern beans. IT WAS STILL AWESOME! My husband loved it so much that he ate it like regular chili with corn bread and he put it into burritos and ate it mexican style and also tried it over noodles. He told me “I think I’ll try it over cereal tonight…no just kidding!” He said this was the best chili he’s had. Thank you for such a great recipe and I look forward to trying it with the sausage and bacon.
★★★★★
Rachel says
So thrilled to hear that you and your husband loved it, and I hope you guys love it even more with the sausage and bacon! :) Thanks so much for sharing your feedback, Lin.
Kristen Stevens says
This recipe sounds wonderful but i was just wondering if i could make the chili without all the beans. If I just use kidney beans, how many cans do i need? We are having a chili cook-off at work and i would really like to bring this in.
Rachel says
Hi Kristen, you would use an equal amount of beans no matter which kind you use. Using all of one kind is totally fine!
Andrea says
Loved, Loved, Loved this recipe!!! Its definitely my favorite! Because I’m such a smoked paprika fan, I added an equal amount (1 TB) to the recipe. My Dad said he needed a scraper for his bowl…definitely a compliment! Thanks for sharing!
★★★★★
Rachel says
So glad you guys enjoyed the recipe, Andrea! Thanks so much for your feedback.
Kasie H. says
This chili is SO. FREAKING. GOOD.
I added two jalapenos and some Tony Cacheres and Lord have mercy.
★★★★★
Rachel says
So thrilled you’re loving it, Kasie! Thanks so much for the feedback.
Amber says
This is so amazing!
Rachel says
So glad you’re enjoying it, Amber!
Breezy says
This has become my family’s favorite chii! Ive won cook offs with it, and its just perfect for a chilly night (pun intended!).
★★★★★
Rachel says
So thrilled to hear you and your family are loving it! Thanks so much for the feedback, Breezy!
Crystal says
#1 at the church chili cook off! Thanks for the recipe!
★★★★★
Rachel says
So thrilled it was a hit! Thanks for sharing, Crystal.
Cristie Mercer says
Finally got some cooler weather here in the south and I am eager to try out this recipe tonight! Just curious if you have ever tried this in an Instant Pot? If so, how and did it taste any different?
Rachel says
Hi Christie, I haven’t tried it in the Instant Pot so I can’t comment on taste. As for how to do it though, you’d want to use the saute function and follow the first two steps, and then add everything in and set it to cook at high pressure. I’m not sure exactly how long it would be for, but I’m guessing around 20 minutes would do the trick! Hope this helps :)
Nicole says
Absolutely delicious recipe!! Followed it to the t and it was perfect. We had leftovers and for dinner the next day made chili cheese burgers definitely making again soon.
★★★★★
Rachel says
So thrilled you guys enjoyed it – sounds so good on burgers! Thanks for the feedback :)
LauRelle says
Just made this chili and it came out great! I didn’t have black beans or bell pepper so left those out and opted for a can of Rotel instead of diced tomatoes. Also added a tablespoon of ACV for a little acid. Loved it!
★★★★★
Rachel says
So thrilled you enjoyed it, LauRelle! Thanks for your feedback :)
Mirza says
If I don’t use beer, how many beef bouillon cubes do I use in 2 cups of water?
Rachel says
Hi Mirza, the boullion package should say the amount per cup of water!
April says
This is my first time making chili and I used your recipe….It was so good, my family loved it!! I made the chili and served it over rice with corn bread. It was delicious. Thank you for sharing your recipe with us!
★★★★★
Rachel says
So glad it was a hit with your family, April! Thanks for sharing your feedback with me!
Jason Sheroan says
i have never made chili ever and decided to try this recipe. I made it and won my church chili cook off!!! There were some really good chili’s too, and I won! Thank you!!!
Rachel says
That makes me so happy to hear!! So glad you’re loving it and that it helped you win :)
Becky Havis says
AMAZING! My husband has agreed that I can make this in lieu of his mother’s recipe! WHAT…shut the front door, it is that good and very flavorful!
★★★★★
Rachel says
That makes me so happy to hear! So glad it’s a hit over there :) thanks for the feedback, Becky.
Dave says
All I can say is ….. WOW! I just made it yesterday for a family of 6 with 4 really picky kids. To a person it was well loved and some even had seconds! Great recipe and thank you for sharing!
Rachel says
So thrilled it was a hit with your family, Dave! Thanks for the feedback :)
Big John says
Just tried this for New Years Eve!
Great recipe and ingredients. Admittedly I am a chili snob (think mine is the best). But I tried this and WOW!
This is great! I’ll be sharing it and using it moving forward. Great job!
★★★★★
Rachel says
So thrilled to hear it’s a hit! Thanks so much for the feedback, John.
Paul says
Certainly was a winning recipe at our church’s chili cook-off. Made a few modifications:
– Sub chili peppers for red pepper. (about 4 small peppers)
– Add 2 tbsp molasses
– Add 1 teaspoon sugar
– Add 1 tbsp taco seasoning
★★★★★
Rachel says
So thrilled to hear that! Thanks for the tips :)
Laurel Eby says
I just made this tonight, exactly as the recipe describes (including a cup of gluten-free beer) and it was DELICIOUS! I think this might be the best chili I’ve ever had, and certainly the best I’ve ever made! And we even get tons of leftovers out of it. I’ll definitely be making this one again!
★★★★★
Rachel says
So happy to hear that, Laurel! Thanks so much for your feedback :)
Ellen Whalley says
I am a bit of a chili “snob” and I have already made your chili twice, both times for guests and both times to stellar
reviews! It is so good, a definite keeper!!
Thank you,
Ellen
★★★★★
Rachel says
So thrilled to hear you’re loving the recipe Ellen! Thanks so much for the feedback.
Michael says
Won Second place at a local chili cook-off last year with this recipe. This years chili cook-off is Saturday! I will be smoking all the meat this time and letting the whole mixture simmer in the smoker for an hour or two to give it a little smoke flavor. We will see what happens this year!
★★★★★
Rachel says
That sounds delicious, Michael!! Hope you win first prize this year :)
Kathy Thomas says
I made this for guests we had for the weekend – 3 wonderful couples! I had it with a charcuterie board and it was awesome! I did make a few edits such as adding a dark Modelo beer, using rotell tomatoes with green chili’s and 1 tablespoon of pure cocoa powder (like you use for baking). I served it with apple strudel for a savory sweet combo! It is amazing!! So much depth and very smooth…your recipe is my go to now and I am having fun making it “my own”! Thank you!!!
★★★★★
Kathy Thomas says
Served it for a group of 8 adults. Made it my own by adding a whole dark beer, only beef but used 3 and 1/2 pounds, 1 tablespoon of cocoa powder (like you use for baking) and used 2 cans rotell tomatoes as a substitute for one of the cans of diced tomatoes. Amazing! Thank you for this awesome recipe!!
★★★★★
Rachel says
So thrilled you loved it, Kathy! Thanks so much for sharing your feedback.
GloSum says
You were not joking when you said this recipe has helped others win awards. It was my first time making chili for a work contest and I won first place. Thanks for sharing your recipe.
★★★★★
Rachel says
This makes me so happy!! So glad it was a hit :)
Felicia Thayer says
This recipe was so delicious! Will be making it again!
★★★★★
Rachel says
So thrilled to hear you enjoyed it, Felicia!
Vivian says
I’m embarrassed to admit it but this is the first time I’ve ever made chili (and I’m not young!). But I was asked to bring some to a gathering in a couple of weeks so after googling chili recipes I decided to use yours because Of all the positive reviews. I made it tonight as written except that I used spicy sausage because that’s what I already had. Well, I have to agree with everyone…it is delicious! Five star delicious! There’s no need to search further for a better recipe…this is it. I’ll be making it again soon.
Rachel says
This makes me so happy to hear, Vivian! So thrilled you loved the recipe :) hope you make it again and again!
Emily says
This is now my favorite chili recipe. Excellent! I even omitted the ground beef because I didn’t have any on hand. I also added fresh corn because I needed to use it up. It was so good.
★★★★★
Rachel says
So thrilled to hear you enjoyed it, Emily!! Thanks so much for the feedback. Corn sounds like a great addition!
ELLEN EVARS says
Excellent Chili, I served it in 10 ounce ramakins and filled them with chili to the 8 oz line and spooned cornbread to the top/Jiffy Cornbread and baked them @ 400′ for 16 to 18 minutes. Took them out when the cornbread was golden brown. Beautiful presentation and so yummy accompanied with a big green salad. Thanks for the great recipe……
Rachel says
Sounds so great – love the cornbread idea! Thanks for sharing, Ellen!